Transport yourself to Latin America with one taste of this keto sancocho. This flavorful beef stew is cozy and packed with hearty bites.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
1 pound beef stew meat
4 cups beef broth
2 tablespoons avocado oil
1 cup no sugar added tomato sauce
1 onion (roughly chopped)
1 green pepper (roughly chopped)
3 carrots (roughly chopped)
3 stalks celery (roughly chopped)
3 cloves garlic (roughly chopped)
1 cup squash (roughly chopped)
1 cup celeriac root (roughly chopped)
2 bay leaves
1 teaspoons oregano
1 teaspoon cumin
2 teaspoons adobo seasoning
2–1/2 teaspoons salt
1/4 teaspoon pepper
Add olive oil to your Instant Pot and press the SAUTE function +10 minutes. Lightly season meat with 1 teaspoon salt and 1/4 teaspoon pepper When the pot gets hot, add beef pieces and sear for 2-3 minutes on each side until browned. Remove and place on a plate. Work in batches to make sure there is enough room in between meat. This will ensure the meat sears and does not steam.
Add onions, green pepper, carrots, celery, garlic, squash, and celery root to the pan. Saute for 3-4 minutes until fragrant.
Add broth, tomato sauce, and all of the seasonings to the pot. Stir well and adjust seasonings to taste. Return meat to the pan.
Turn Instant Pot off, then press the STEW function button +30 minutes. Close valve.
When the timer goes off, release pressure manually. Stir and serve. Garnish with fresh cilantro if desired.